Farmers' Market Box 5-1-13


Blueberries – Pudwill Farms
Green Cabbage – Black Sheep Farm
Purplette Scallions – Rutiz Farms
Blood Orange – Stehly Organic Farms
Rhubarb – Woods Valley Ranch
Round Green Squash – Black Sheep Farm
Black Kale – McGrath Family Farms
Nevada Lettuce* – San Diego Fresh *cross between a green leaf and a butter lettuce!
Yams – Earthbound Farms
Avocado – Henry Avocado
Organic Juicing Bag:
Celery – Black Sheep Produce
Red Beets – Coastal Organics
Bloomsdale Spinach – Tutti Frutti Farms
Carrots – Lakeside
Ginger – Earthbound Farms

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Catalina Offshore catch of the week: Corvina Seabass

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click the links above & search for products on our website with recipes attached
Below are some great recipes courtesy of Diane Phillips (Cucina Divina) & Mischa’s Cafe & Juice Bar (located just down the street from us!) for you to try out with the produce from your bag. Let us know on our Facebook Page or through twitter if you tried any of them!
FMB JUICE RECIPES
Beet Sunset
Beets 2 each
Carrots *6-8 each (small) or 4 each (large)
Celery 3 stalks
Ginger a 1″ knob
The Green Carrot
Spinach 3 handfuls
Celery 3 stalks
Carrots *10-12 each (small) or 6-8 each (large)
The Spinach Salad
Beets 3 each
Carrots *6-8 each (small) or 4 each (large)
Spinach 1 handful
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Blueberry Blood Orange Parfaits
Cool, refreshing, and a delicious dessert for spring or summer. If you have leftover angel food cake, or lady fingers, you can layer torn pieces of the cake in between the layers for a most substantial dessert. Recipe is easily doubled or tripled.
Serves 6
For the Fruit
One box blueberries, washed, drained and picked over for stems
2 blood oranges, peel and pith removed and segmented
1/4 cup blood orange juice
2 to 4 tablespoons sugar, depending on the sweetness of the fruit
1. In a mixing bowl, combine the berries, orange segments, juice, and sugar.
2. Allow to mellow at room temperature for 2 hours, or refrigerate for up to 24 hours.
3. When ready to assemble, take the fruit out of the refrigerator at least 1 hour ahead of time.
For the Crème
1 cup heavy cream
2 tablespoons sugar
1 cup mascarpone cheese
2 to 4 tablespoons blood orange juice
1. In an electric mixer, whip the cream and sugar until stiff.
2. Add the mascarpone and orange juice and whip until combined.
3. The crème can be refrigerated for up to 2 days. Use a whisk to re-combine.
To assemble
This is where you can get creative; if this is for a dinner party use martini glasses, if you are serving your family, mason jars are fun, or use some small glasses, so you can see the layers.
1. Place 2 to 3 tablespoons of the fruit into the bottom of the glass, top with 2 to 3 tablespoons of the crème, drizzle with a bit of the liquid from the fruit, and top with more fruit. (the amount of fruit and crème depends on the width of the vessel you are layering in)
2. Continue layering, finishing with fruit. Cover and refrigerate for up to 24 hours.
3. Remove from the fridge 30 minutes before serving.
4. Cooks’ Note: If you decide to use torn up pieces of angel food cake, or lady fingers, you can drizzle those with some of the fruit juices, placing them over the fruit in the layers.
5. Variation: If you would like to make a trifle out of this, for a large group, use the fruit juices to soak the cake layers.
Stuffed 8 Ball Squash
You can stuff the squash with salad, or with a cheesy mixture, and bake them, either way; these squash are versatile holders of deliciousness!
For the Squash
4 Eight Ball Squash, washed, and top 1/2-inch cut off with stem
2 tablespoons extra virgin olive oil
Salt and pepper
Cut the bottom of the squash to give you a flat surface to stand the squash. Some squash will already be able to sit, but others you will have to cut a bit of the bottom off. Cut into the top of the squash using a melon-baller or grapefruit knife, leaving 1/2-inch shell. Finely chop the interior pieces and set aside. Brush the inside of the squash with the oil, and sprinkle the interior with salt and pepper. Place the squash in a 13-by-9-inch baking dish that has been coated with non-stick cooking spray.
For the Filling
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 purple scallions, finely chopped using the purple part only
1 cup finely chopped black kale, discarding the stems
Interior pieces of squash, finely chopped
1 tablespoon finely chopped basil
2 tablespoons all-purpose flour
1/2 cup chicken or vegetable broth
1/2 cup milk
Few drops Tabasco
2/3 cup finely shredded Parmigiano Reggiano cheese
Another 1/2 cup chicken or vegetable broth
1. Preheat the oven to 350 degrees. In a medium skillet over medium heat, melt the butter with the oil and sauté the scallions, kale and squash until the kale becomes tender.
2. Add the basil, and flour, and cook the flour for 2 minutes, stirring constantly.
3. Add the broth, milk, and Tabasco, and bring to a boil. Remove from the heat.
4. Stir in 1/2 cup of Parmigiano, and stir until melted.
5. Fill the squash with the mixture, and place in the prepared pan. Sprinkle with the remaining cheese, pour in 1/2 cup vegetable or chicken broth, and bake for 20 to 25 minutes, until the squash is tender, and the filling is bubbling. Serve with grilled meats, poultry, or seafood.
Eight Ball Squash stuffed with Quinoa Salad
Serves 4
Cool, and delicious, this good-for-you salad is great stuffed into tomatoes or avocadoes as well.
4 Eight Ball Squash
1 1/2 cups cooked quinoa, cooled (see note)
3 purple scallions, finely chopped
10 cherry tomatoes, finely chopped
1 Persian cucumber, finely chopped
1/2 avocado, finely chopped (see note)
1/2 cup crumbled Feta cheese
1. Cut the top off the squash, and make sure it can stand up; if the bottom is a bit wobbly, cut a slice off the bottom, too.
2. Using a melon baller or grapefruit knife, cut into the top of the squash, and remove the inside, leaving 1/2-inch all the way around.
3. Finely chop the interior part of the zucchini and put into a mixing bowl.
4. Add the quinoa, scallions, tomatoes, cucumber, avocado, and Feta to the mixing bowl.
Cook’s Note 1: this salad works with cooked farro, cooked barley, and small cooked pasta such as orzo/ditali or rice.
Cook’s Note 2: To keep the other half of the avocado from turning color, spray with water, and wrap with plastic and refrigerate.
For the Dressing
2/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
3 tablespoons red wine vinegar
2 garlic cloves, minced
2 tablespoons finely chopped mint, plus additional for garnish
Pinch red pepper flakes, or a few drops of Tabasco
Salt and pepper to taste
1. In a bowl, whisk together the oil, lemon juice, vinegar, garlic, mint and red pepper. Taste for seasoning and add salt or pepper if needed.
2. Toss the salad with some of the dressing, and stuff the squash with the salad. Serve immediately.
3. If you would like to refrigerate the salad and the squash separately.
4. Remove from the refrigerator at least an hour before serving.
5. If needed, toss the salad with additional dressing before stuffing into the squash. The dressing will keep in the refrigerator for up to 3 days.
Wilted Cabbage Salad with Pancetta Dressing
An easy way to serve cabbage on the side, with a bit of pancetta and an agra dolce dressing (sweet and sour)
Serves 6
One head green cabbage cored and thinly sliced (if you have a food processor, it will make short work of it)
1/4 cup finely chopped basil
2 tablespoons extra virgin olive oil
One 1/2-inch slice of pancetta, finely diced (if you can’t find pancetta, use bacon)
2 garlic cloves, minced
3 purple scallions, finely chopped
2 tablespoons sugar (or to taste)
2 to 4 tablespoons white wine vinegar
Place the cabbage and basil in a large salad bowl.
In a large skillet, heat the oil and sauté the pancetta, until it renders its fat and is crispy. Add the garlic and scallions, and sauté about 2 minutes, until fragrant. Add the sugar, and vinegar, and bring to a boil. At this point, the dressing can be kept at room temperature until you are ready to serve or pour over the cabbage and basil, and toss to coat. Season the salad with salt and pepper if needed and serve at room temperature.
Avocado and Blood Orange Salad
Beautiful, as well as tasty, try this salad with grilled anything! If you have any leftover blueberries they make a beautiful garnish.
One head Nevada lettuce, washed and spun dry
2 avocados, peeled, pitted, and thinly sliced
4 blood oranges, peel and pith removed and sliced
3 purple scallions, finely chopped
1. Arrange the lettuce on a serving platter. Alternate the avocado and orange slices on the lettuce in an attractive design.
2. Sprinkle with the scallions.
For the Dressing
1 cup extra virgin olive oil
1/2 cup blood orange juice
1/4 cup red wine vinegar
1 garlic clove, minced
2 teaspoons dried oregano
Salt and pepper to taste
1. In a mixing bowl, whisk together the oil, orange juice, vinegar, garlic, and oregano.
2. Season with salt and pepper to taste.
3. Drizzle the dressing over the salad, and pass more on the side if desired.
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